BUTTERNUT SQUASH RISOTTO ENJOY DAN:

                     BUTTERNUT SQUASH RISOTTO BY CHEF DAN:

serves 4

INGREDIENTS:

6-cups chicken broth

5- tablespoons butter, divided

1 onion finely chopped

1 butternut squash, peeled, and finely diced

2-cups arborio rice

1-cup dry white wine

1/4-teaspoon EACH chili powder and turmeric

fresh ground black pepper

3/4-cup freshly grated Parmesan cheese

3-chives stalks cut into 1/2-inch slices

DIRECTIONS:

1.   Heat broth in sauce pan over medium-heat and keep warm.

2.   Cook onion, squash, chili powder and turmeric in a skillet over medium-heat for 5-6 minutes.

3.   Add rice to the onion-squash and cook for 2 minutes.

4.   Add wine and cook, stirring constantly until the wine has absorbed.

5.   Start adding broth a ladle at a time, allowing rice to absorb the broth.

6.   Continue cooking, stirring rice enough to help it from sticking to the skillet.

7.   Adding broth, a 1/2-cup at a time, cooking and stirring until liquid is absorbed.

8.   Continue cooking, stirring while adding broth until liquid is absorbed.

9.   Continue until all liquid has been absorbed about 20 minutes or more.

Cook until the rice is tender but still firm to bite.

10  During the last minute of cooking, add remaining butter, chives and Parmesan cheese.

11  Season with black pepper and salt to taste.

ENJOY DAN:                                                                                     TADA!!